Around The World in 80 Meals: The Best Of Cruise Ship Cuisine

By Diana Rubino

Welcome to an exotic seven-day dream cruise filled with gastronomic delights.

Imagine waking up on a different ship in a new port of call every day, and treating your taste buds to a gourmet meal every evening, each carefully prepared by one of the best chefs afloat. This book highlights the most interesting menus and recipes from a diversity of cruise lines, from the luxurious Cunard Line - famed for its opulent ocean liners - to a small but highly exclusive line of yachts that offer the most personalized cruise experience.

You'll see daily snapshots of a week of luxury cruising. A chapter for each day briefly introduces each ship, explains where it is located, and gives information about each cruise line and its chefs. The main focus is on the dinner menu, followed by recipes for recreating every delectable morsel in your own kitchen.

• Language: English
• Publisher: Next Chapter
• Release date: Feb 18, 2022
• ISBN: 4867524921

Diana Rubino

Visit me at www.dianarubino.com. My blog is www.dianarubinoauthor.blogspot.comand my author Facebook page is DianaRubinoAuthor.My passion for history has taken me to every setting of my historicals. The "Yorkist Saga" and two time travels are set in England. My contemporary fantasy "Fakin' It", set in Manhattan, won a Romantic Times Top Pick award. My Italian vampire romance "A Bloody Good Cruise" is set on a cruise ship in the Mediterranean.When I'm not writing, I'm running my engineering business, CostPro Inc., with my husband Chris. I'm a golfer, racquetballer, work out with weights, enjoy bicycling and playing my piano.I spend as much time as possible just livin' the dream on my beloved Cape Cod.

Book preview

Around The World in 80 Meals

AROUND THE WORLD IN 80 MEALS

THE BEST OF CRUISE SHIP CUISINE

DIANA RUBINO

Copyright (C) 2017 Diana Rubino

Layout design and Copyright (C) 2022 by Next Chapter

Published 2022 by Next Chapter

Cover art by CoverMint

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without the author's permission.

CONTENTS

Introduction

Chapter 1

Embarkation Recipes

Spinach and Pear Salad with Rosemary Vinaigrette

Stuffed Eggplant with Olive Vinaigrette, Roasted Artichokes, Cherry Tomatoes & Pine Nuts

Stuffed Eggplants

Olive Vinaigrette

Roasted Artichokes

Cherry Tomatoes and Pine Nuts

Berries with Lemon Curd

Sevruga Caviar with Classical Garnish

Chilled Cantaloupe Melon Tartar, Citrus & Mint Marmalade, Basil Jelly

Mint Marmalade

Steamed Black Mussels, Saffron Veloute

Shrimp Bisque with Corn Custard, Baby Shrimp

Shrimp Bisque

Corn Custard

Chicken Consommé & Matzo Balls

Chicken Consommé

Matzo Balls

Radicchio Salad & Blood Oranges

Chicory & Flaked Blue Cheese, Apple Sherry Dressing

Chicory & Flaked Blue Cheese

Apple Sherry Dressing

Fettucine with Chicken, Goat’s Cheese & Spinach

Mediterranean Seabass, Lobster Medallion, Roasted Vegetables, Olive Tapenade

Mediterranean Seabass

Lobster Medallions

Roasted Vegetables

Olive Tapenade

Roast Capon, Chipolata Stuffing & Sage Gravy

Roast Capon

Chipolata Stuffing

Chipolata Sausage

Sage Gravy

Grilled Beef Tenderloin Steak, Creamed Parsnips & Ricotta Cake

Grilled Beef Tenderloin Steak

Creamed Parsnips

Ricotta Cake

Pressed & Seared Tofu on Red Lentil Curry

Floating Island with Bourbon Vanilla Cream

Floating Island

Bourbon Vanilla Cream

Nougat Glacé with Carmelized Pears and Strawberries

Nougat Glacé

Carmelized Pears and Strawberries

Baked Alaska with Warm Cherry Compote

Baked Alaska

Warm Cherry Compote

Sugar Free Strawberry Mousse with Fresh Berry Salad

Sugar Free Strawberry Mousse

Fresh Berry Salad

Butter Pecan and Vanilla Ice Cream with Chocolate Frozen Yogurt, Mint Sauce

Cheese Selection with Munster, Brie, Stilton, Gloucester

Chapter 2

Portofino

Death by Chocolate Recipes

Antipasti Assortiti

Pinzimonio

Marinated Olives

Roasted Red Pepper Salad

Porcini Mushroom Broth

Cesare Ensalata

Penne Con Salsa Di Pomodoro

Saltimbocca Alla Romano

Saltimbocca Alla Romano

Asparagus and Wild Mushroom Risotto

Marsala Jus

Aragosta Al Forno in Salsa Di Erbe Aromatica

Baked Lobster Tails

Frothy Herbed Butter

Steamed Potatoes & Seasonal Vegetables

Tiramisu

Cocktails

Cardinale

Bellini

Rossini

God Father

Chapter 3

MSC Armonia

Captain’s Gala Recipes

Thin Slices of Parma Raw Ham with an Exotic Fruit Fun

Parma Raw Ham (prosciutto crudo)

Roses of Norwegian Salmon, with Rustic Salad and Croutons with Caper Pâté

Roses of Norwegian Salmon

Rustic Salad

Croutons

Caper Pâté

Grilled Asparagus on Puff Pastry Toast with Tarragon Sauce

Grilled Asparagus

Puff Pastry Toast

Tarragon Sauce

Consommé Denise with Tortellini

Parmantier Cream Soup with Buttered Croutons

Parmantier Cream Soup

Buttered Croutons

Crepes filled with Ricotta Cheese and Spinach in Pink Sauce

Crepes filled with Ricotta Cheese and Spinach

Crepes

Pink Cream Sauce

Risotto with Green Apple and Champagne

Broiled Marinated Lobster and Rice Creole

Broiled Marinated Lobster

Rice Creole

Beef Medallions on Bread Croutons and Mushroom Sauce

Beef Medallions & Mushroom Sauce

Bread Croutons

Baked Lamb Loin Aromatized with Herbs and Mint Sauce

Pojarsky Vegetables Served with Cheese Fondue

Pojarsky vegetables

Cheese Fondue

Potatoes Croquettes

Spanish Salad

Baked Alaska alla Flamme

Small Assorted Pastries

Apple Turnovers

Pasta Ciotti

Petits Pains au Chocolat

Tropical Ice Cream Cup - Vanilla Ice cream with Rum, Coconut, Raisins and Whipped Cream

Chapter 4

The President’s Dinner

The President’s Dinner Recipes

President Ford’s Smoked Norwegian Salmon Terrine with Red Salmon Caviar Sauce

Smoked Norwegian Salmon Terrine

Red Salmon Caviar Sauce

Lady Diana’s Asparagus Mousse in a Tomato Cup

Fresh Fruit Cocktail with Coconut Flakes and Dark Rum

President Reagan’s Gruyère Cheese Crepes Fondue

Gruyère Cheese Crepes

Cheese Fondue Sauce

Lady Bird Johnson’s Beef Consommé with Garden Vegetables

Beef Stock

President Nixon’s North Atlantic Crab Soup with French Bread Croutons

North Atlantic Crab Soup

French Bread Croutons

Nancy Reagan’s Cold Curry Soup with Sesame Seed Twist

Cold Curry Soup

Sesame Seed Twist

Jacqueline Kennedy’s Garden Salad with Olive Oil Dressing and Melba Toast

Garden Salad with Olive Oil Dressing

Melba Toast

Betty Ford’s Hearts of Palm-and-Cucumber Salad with Red Bell Pepper Dressing

Hearts of Palm-and-Cucumber Salad

Red Bell Pepper Dressing

Nancy Reagan’s Poached Sea Bass in Champagne and Saffron Sauce

Poached Sea Bass

Champagne and Saffron Sauce

President Carter’s Sautéed Supreme of Chicken with Dry Sack Sherry with Red and Green Peppers and Tomato Rice Pilaf

Sautéed Supreme of Chicken with Dry Sack Sherry with Red and Green Peppers

Tomato Rice Pilaf

President Reagan’s Roast Rack of Lamb, California Rosé Wine-Shallots Sauce, Princess Potatoes and Fennel Gratinée

Roast Rack of Lamb

California Rosé Wine-Shallots Sauce

Princess Potatoes

Fennel Gratinée

President Johnson’s Grilled Butterflied Tenderloin of Beef with Crimini Mushrooms served with Honey Glazed Baby Carrots and New Red Bliss Potatoes

Grilled Butterflied Tenderloin of Beef

Crimini Mushrooms

Honey Glazed Baby Carrots

New Red Bliss Potatoes

Spinach Lasagna

Lasagna Noodles

Assortment Of American Cheeses

President Reagan’s Floating Island with Cointreau Sauce

Meringue islands

Cointreau sauce

President Johnson’s Chocolate Mousse with Toasted Hazelnuts-and-Brandy Sauce

Chocolate Mousse

Brandy Sauce

Toasted Hazelnuts

President Ford’s Plum Torte Chantilly

Plum Torte

Chantilly cream

Chapter 5

The Chef Presents

The Chef Presents Recipes

Selected Fruit with a Rum and Coconut Sauce

Shrimp Cocktail

Supreme of Chicken Terrine

Warm Montrachet Cheese and Potato Gratin

Cream of Asparagus

Petite Marmite Henry IV

Chilled Berry and Cumin Yogurt

Caesar with Tossed Romaine Lettuce, Parmesan Cheese and Croutons

Panache of Crunchy Mixed Greens and Red Wine Vinaigrette Dressing

Darne of Salmon Pan Pan Seared on a bed of Chunky Fruit, Lychee and Fennel Chutney, Steamed Potatoes

Darne of Salmon Pan Seared

Bed of Chunky Fruit

Lychee and Fennel Chutney

Steamed Potatoes

Broiled Lobster Tail served with a frothy Tarragon and Shallot Butter

Broiled Lobster Tail

Tarragon Shallot Butter

Bucatini with Duck Confit served boneless over Pasta with sautéed Mushrooms and diced Zucchini enhanced with a delicate Sauce

Bucatini with Duck Confit

Duck Confit

Sautéed Mushrooms and diced Zucchini

Veal Cordon Bleu stuffed with Country Smoked Ham and Emmenthal Cheese, lightly coated with White Bread Crumbs, shallow fried until golden brown

Prime Rib of Beef – the finest cut of Roast Beef presented with Baked Potato, Natural Juice and Creamed Horseradish

Prime Rib of Beef au Jus

Creamed Horseradish

Baked Potato

Baked Alaska

Irish Coffee Torte with a Spirited Whiskey Sauce

Caramelized Pear Napoleon

Bittersweet Chocolate Cake

No Sugar Added Almond Pear with a Golden Cage

Chapter 6

Wild for Salmon in Alaska

Wild for Salmon in Alaska Recipes

Pineapple with Alaskan Berries

Dialogue of Alaskan Salmon Tartare with Avocado

Alaskan Salmon Tartare

Lime-avocado-tomato salsa

Golden Baked Brie in Phyllo Dough

Baked Brie in Phyllo Dough

Cinnamon-spiced apple-cranberry compote

Gourmet Garden Greens in Tomato Shell

Greens in Tomato Shell

Enoki mushrooms and bell pepper confetti

Honey mustard dressing

Caesar Salad

Shrimp Bisque with Sourdough Croutons

Shrimp Bisque

Sourdough Croutons

Oxtail en Croute

Oxtail Soup

Crisp Pastry Crust

Linguini with Seafood and Salmon

Linguini with Seafood in Lobster Sauce

Grilled Medallions Of Salmon

Sautéed Shrimps Provençal

Sautéed Shrimps with Garlic

Tomato Concassé

Florets of Broccoli

Sticky Rice

Master Chef’s Favorite Slow Braised Short Ribs

Slow Braised Short Ribs

Home-Style Mashed Potatoes

Crisp Roasted Vegetables

Oven Roasted Duck Breast

Oven Roasted Duck Breast with Grand Marnier Sauce

Braised Magenta Cabbage

Pea Pods

William Potato

Meritage Noisettes of Beef and Pork

Noisettes of Beef and Pork

Calvados-Spiked Forest Mushroom Ragoût

Sun-Dried Tomato Risotto

Colorful Crisp Vegetables

Vegetable Strudel With Chive and Mushroom Sauce and Golden Rissole Potatoes

Vegetable Strudel

Chive and Mushroom Sauce

Golden Rissole Potatoes

Grand Marnier Soufflé with Vanilla Rum Sauce

Grand Marnier Soufflé

Vanilla Rum Creme Anglaise

The Master Chef Premiere

Chocolate Mousse

Macerated Berries

No Sugar Added Sherry Trifle

Chapter 7

Regal Princess Landfall Dinner

Landfall Dinner Recipes

Avocado Boat with Seafood in a Lime-Cilantro Vinaigrette

Citrus Fruit Collection with Zucchini Bread and Toasted Almonds

Citrus Fruit Collection

Zucchini Bread and Toasted Almonds

Vol-au-Vent a la Reine

Philadelphia Pepper Pot

Fresh Green Asparagus Purée with Tapioca Pearls and Croutons

Asparagus Purée with Tapioca Pearls

Croutons

Chilled Curried Pumpkin and Williams Pear Cream Soup

Grilled Vegetables and Hearts of Romaine Lettuce

Grilled Vegetables and Hearts of Romaine Lettuce

Honey Mustard Dressing

Champagne Vinaigrette Dressing

Low-Fat Cassis Chive Dressing

Linguini alle Vongole

Freshwater Tilapia in a Parsley-Crumb Coat

Freshwater Tilapia in a Parsley-Crumb Coat

Brown Sauce Enhanced With Pink Peppercorn

Jasmine Rice

Variety of Stir Fried Vegetables

Sea Scallops Mediterranean Fashion

Sea Scallops

Bed Of Eggplant, Tomatoes, Zucchini, Black Olives, Capers And Fresh Herbs

Young Tom Turkey and All the Trimmings

Young Tom Turkey with Dried Fruit Stuffing and Giblet Gravy

Cranberry Sauce

Corn Pudding

Glazed Sweet Potatoes

Prime Rib of Beef au Jus

Prime Rib of Beef au Jus

Grilled Tomato

Corn-On-The-Cob

Brioche Potato

The Princess Love Boat Dream

Fresh Fruit Gratin

Brandy Alexander Pie

Chapter 8

Grilled Salmon with Ginger-Cilantro Pesto on Sautéed Watercress

Cedar-Planked Salmon in an Asian-Style Marinade with Pickled Ginger and Watercress Salad — HEART HEALTHY RECIPE

Pickled Ginger and Watercress Salad

Salmon Baked in Phyllo with Shiitake Mushrooms and Champagne Sauce

Puff Pastry

Hints

Cruise Line Contact Information

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About the Author

INTRODUCTION

THE HISTORY OF CRUISING

The history of pleasure cruises spans about 50 years, but in the early 20th century, passengers needing to cross the Atlantic travel on the only vessels available, mail ships. With decades of upgrades they became ocean liners, the most famous being Lusitania, Titanic, and the first Queen Mary. Today, the competitiveness of the cruise industry demands that cruise lines top each other with larger, taller, grander luxury ships with amenities found in the most luxurious resorts. Far from being a means to an end, the crowded, treacherous, often dangerous ocean crossing in a mail ship’s hold, cruising today is the ultimate in luxury with staterooms rivaling 5-star hotels and cuisine matching the world’s top restaurants.

The first Transatlantic cruise took place in 1840 on a Cunard mail steamship. These ships crossed the ocean faster than older vessels. Eventually passengers became more demanding of their fare, and amenities included a cow providing fresh milk.

The first vessel built strictly for cruising, a yacht named for Kaiser Wilhelm II's daughter, the Prinzessin Victoria Luise, had her maiden voyage 1900 from Germany to the Mediterranean. She had first class cabins, a library and darkroom. It ran aground six years later.

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By the early 20th century, cruise lines such as White Star and Cunard competed fiercely for rich passengers who could afford the rising costs of an Atlantic crossing and were used to being served in style. In 1912 Titanic was the first true luxury liner. Her maiden voyage from Southampton, England was her last. She and comparable ships such as the Mauritania and Lusitania boasted luxurious cabins with hot running water in first class, fine dining and entertainment, and strict barriers between the classes.

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The Lusitania

The Lusitania

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Passenger jets began crossing the Atlantic in the 1950s, and the cruise industry suffered accordingly. Jetting replaced cruising as a means to cross the ocean, so cruise lines sent their ships to the Caribbean, opening a new market, cruising the islands as a vacation in itself.

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With all these ships cruising the islands, by the mid-60s, a Caribbean getaway was within the reach of more travelers. In 1965, Princess was the first line to offer an affordable itinerary on the Princess Pat, sailing from California down the Mexican coastline. The following year saw the birth of Norwegian Cruise Line (NCL) whose ships contained affordable cabins for budget-conscious travelers. Royal Caribbean Cruise Line followed in 1970, and in 1972 Carnival’s Fun Ships gobbled up many existing lines such as Cunard, Holland America, and Seabourn. Today, cruising can accommodate any budget large or small, and over 200 cruise ships circle the globe, with several more in the making, always grander, offering more, making the cruising experience second to none.

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A huge part of the cruising experience is the cuisine. Gourmet chefs prepare lavish onboard meals, and kitchens are open 24 hours a day for passengers’ dining pleasure. The early luxury liners offered menus that rivaled the world’s top restaurants, and they still do.

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Browse this 1907 menu from Cunard’s RMS Mauretania. At the time this represented the finest